Cranberry Curd Pie

Instructions

1. Roll the pie dough out to 10 inches in diameter. Transfer to a 9-inch pie plate, trim and crimp the edges as desired. Lightly prick all over with a fork. Place in the freezer for 15 minutes.
2. Preheat the oven to 350 degrees.
3. Place the frozen pie crust in the oven and bake for 15 minutes. Remove to a wire rack to cool.
4. Make the curd: place the cranberries, orange zest, orange juice and sugar in a small saucepan. Cook over medium heat for about 10 minutes, until the cranberries are beginning to burst and the sugar has dissolved.
5. Remove from the heat and puree with an immersion blender (or, cool the mixture to room temperature and puree in a food processor or blender). Press the mixture through a fine-mesh sieve, scraping any puree clinging to the bottom of the sieve into the puree, and discarding any solids left in the sieve.
6. If the mixture has cooled considerably, rewarm in the microwave. Wipe out the saucepan, and return to the stovetop (do not turn on the burner yet).
7. Whisk the butter into the cranberry puree.
8. In a small mixing bowl, thoroughly whisk together the eggs and egg yolks. While continously whisking, add ½ cup of the hot cranberry puree into the egg yolks
9. Place the cranberry/egg mixture as well as the remaining cranberry puree into the saucepan. Cook over medium-low heat, whisking continuously, until the mixture thickens.
10. Transfer to a storage container to stop the cooking process and cool to room temperature. If not using immediately, place a piece of plastic wrap on the surface of the curd, and refrigerate until needed.
11. Pour the cooled curd into the cooled pie crust. Bake for 10 minutes or until the filling is set. Remove to a wire rack to cool to room temperature, then refrigerate, loosely covered in plastic wrap, until ready to serve.
12. Make the sugared cranberries: In a small saucepan, combine ½ cup sugar and ½ cup water over medium heat. Whisk frequently, until the sugar dissolves. Do not let the mixture boil. Turn off the heat.
13. Add the cranberries to the sugar syrup, and stir to coat. Use a slotted spoon to transfer the cranberries to a wire rack set over paper towels. Let dry for one hour.
14. After one hour, toss the cranberries in the remaining ½ cup of sugar.
15. Store in an airtight container until ready to serve the pie.
16. Make the whipped cream: shortly before ready to serve the pie, whip the heavy cream to soft peaks. Sprinkle the sugar over the cream, and whip to stiff peaks, then whip in the vanilla.